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Name: Pasta with Peas, Asparagus and Pancetta
Prep time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 12 ounces Fettucine or penne; 3 0z Pancetta chopped; 1 1/4 pounds Asparagus cut into 1 inch pieces; 2 cups Frozen peas do not thaw; 1 bunch Green onions thinly sliced; 2 cloves Garlic pressed; 1/2 cup Grated parmasan plus more for serving; 1/3 cup Heavy whipping cream; 3 tblspoons Extra virgin olive oil; 3 tblspoons Lemon juice; 1 tblspoons Lemon zest; 1/4 cup Italian parsley chopped; 1/4 cup Basil thinly sliced

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INGREDIENTS

12 ounces Fettucine or penne
3 0z Pancetta ; chopped
1 1/4 pounds Asparagus ; cut into 1 inch pieces
2 cups Frozen peas ; do not thaw
1 bunch Green onions ; thinly sliced
2 cloves Garlic ; pressed
1/2 cup Grated parmasan ; plus more for serving
1/3 cup Heavy whipping cream
3 tblspoons Extra virgin olive oil
3 tblspoons Lemon juice
1 tblspoons Lemon zest
1/4 cup Italian parsley ; chopped
1/4 cup Basil ; thinly sliced

Servings

INSTRUCTIONS

Cook pasta in pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1/2 cup pasta cooking liquid. Return pasta to pot.

Meanwhile, cook pancetta in large non-stick skillet over medium heat until crisp. Using slotted spoon, transfer pancetta to paper towels to drain. Pour off all but 1 tsp. drippings from skillet. Add asparagus to drippings in skillet; saute 3 minutes. Add peas, white and pale green parts of onions, and garlic; saute until vegatable are just tender, about 2 minutes. Remove from heat.

Add vegetable mixture, 1/4 cup pasta cooking liquid, dark green parts of onions, 1/2 cup parmesan, cream, olive oil, lemon juice, zest, half of parsley, half of basil to pasta. Toss, adding more cooking liquid by tablespoonfuls if needed. Season with salt and freshly ground black pepper. Transfer to large bowl. Sprinkle pancetta, remaining parsley, and basil over.

Serve, passing additional parmesan.

NOTES

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Pasta with Peas, Asparagus and Pancetta

12 ounces Fettucine or penne 
3 0z Pancetta chopped
1 1/4 pounds Asparagus cut into 1 inch pieces
2 cups Frozen peas do not thaw
1 bunch Green onions thinly sliced
2 cloves Garlic pressed
1/2 cup Grated parmasan plus more for serving
1/3 cup Heavy whipping cream 
3 tblspoons Extra virgin olive oil 
3 tblspoons Lemon juice 
1 tblspoons Lemon zest 
1/4 cup Italian parsley chopped
1/4 cup Basil thinly sliced

Cook pasta in pot of boiling salted water until just tender but still firm to bite.  Drain, reserving 1/2 cup pasta cooking liquid.  Return pasta to pot.

Meanwhile, cook pancetta in large non-stick skillet over medium heat until crisp.  Using slotted spoon, transfer pancetta to paper towels to drain.  Pour off all but 1 tsp. drippings from skillet.  Add asparagus to drippings in skillet; saute 3 minutes.  Add peas, white and pale green parts of onions, and garlic; saute until vegatable are just tender, about 2 minutes.  Remove from heat.

Add vegetable mixture, 1/4 cup pasta cooking liquid, dark green parts of onions, 1/2 cup parmesan, cream, olive oil, lemon juice, zest, half of parsley, half of basil to pasta.  Toss, adding more cooking liquid by tablespoonfuls if needed.  Season with salt and freshly ground black pepper.  Transfer to large bowl.  Sprinkle pancetta, remaining parsley, and basil over.

Serve, passing additional parmesan.

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Nutrition

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Serving Size: 1 Serving (387g)
Recipe Makes: 4 Servings

Calories: 334
Calories from Fat: 243 (73%)

Amt Per Serving		% DV

	Total Fat 26.9g	36 %
	Saturated Fat 7.3g	37 %
	Monounsaturated Fat 16.1g
	Polyunsanturated Fat 2.5g
Cholesterol 27.2mg		8 %
Sodium 87.8mg		3 %
Potassium 512.3mg		13 %
Total Carbohydrate 20.1g		6 %
	Dietary Fiber 6.8g	27 %
	Sugars, other 13.3g
Protein 7.6g		11 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 334

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